Lisa Nguyen asked many creators to show off their Instant Ramen recipe. What you see here is what Doug and I make when we want a quick noodle soup.
We usually have many instant noodles on hand but our favorite is using frozen noodles that only require defrosting in boiling water for about 1 minute. These types of noodles are fresh and have a better texture than rehydrated dry noodles.
In this Miso Ramen recipe, I use miso paste to give the broth flavor. You can add or subtract some to find the right taste. Occasionally we will use some chicken broth instead of just plain water to get a different flavor.
My secret ingredient that I swear by is actually kale! It adds important nutrients while also giving a very nice texture with a bit of earthy flavor.
Regardless of how closely you follow this simple Miso Ramen recipe, I’m sure you will land on something you really love.
Ingredients
Ingredients for 2 servings
- 4 cups water
- 4 tablespoons miso paste, more to taste
- 2 leaves of kale,
- 2 servings ramen noodles, frozen
- 8 – 10 shrimp
- 2 sheets of fish cake
- togarashi, to taste
- sesame seeds
Directions
1. In a medium pot, pour 1 cup of water and begin heating. This water will be used for the broth.
2. Immediately scoop the miso paste into the water and begin whisking to break up all the paste. Keep tasting to find the taste you like.
3. Once the paste is fully integrated, pour the remaining 3 cups of water. Bring this to a boil.
4. Once the broth is boiling, you can use this to cook and heat the remaining ingredients. Start with the fish cake and raw shrimp. Once the shrimp is fully cooked in about 2 minutes, remove and set aside.
5. Next, throw in the kale. I recommend tearing into bit sized chunks.
6. Immediately put the frozen ramen noodles. These only need about 1 minute in the boiling broth to fully defrost. Take care not to overcook the noodles
7. Serve with 2 cups of broth, 4-5 shrimp, 1 fish cake sheet, and 1 serving of noodles per bowl
8. Top with togarashi and sesame seeds and enjoy!
Video
Recipe
Simple Miso Ramen
Ingredients
- 4 cups water
- 4 tablespoons miso paste more to taste
- 2 leaves kale
- 2 servings ramen noodles frozen
- 8 – 10 shrimp
- 2 shets fish cake
- togarashi to taste
- sesame seeds
Instructions
- In a medium pot, pour 1 cup of water and begin heating. This water will be used for the broth.
- Immediately scoop the miso paste into the water and begin whisking to break up all the paste. Keep tasting to find the taste you like.
- Once the paste is fully integrated, pour the remaining 3 cups of water. Bring this to a boil
- Once the broth is boiling, you can use this to cook and heat the remaining ingredients. Start with the fish cake and raw shrimp. Once the shrimp is fully cooked in about 2 minutes, remove and set aside.
- Next, throw in the kale. I recommend tearing into bit sized chunks.
- Immediately put the frozen ramen noodles. These only need about 1 minute in the boiling broth to fully defrost. Take care not to overcook the noodles
- Serve with 2 cups of broth, 4-5 shrimp, 1 fish cake sheet, and 1 serving of noodles per bowl
- Top with togarashi and sesame seeds and enjoy!